Cornbread question for the Bossman and Beckerheads

S

stvpourciau

Joined
Dec 20, 2012
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Hey guys. I'm using the Aunt Jemima recipe which I really like for the most part except I use slightly more cornmeal than flour and go easier on the baking powder. It's great but the cornbread comes out too dry and I feel as though I'm using too much butter when I'm warming it up.

Recipe:
1 cup Corn meal
1 cup flour
3 tablespoon Sugar
4 teaspoon baking powder
1/2 teaspoon Salt
1 cup Milk
1 egg
1/4 cup vegetable oil

Baked at 425°F for 25 minutes.

Here's the mandatory Becker photo and it's my go to chef's knife.

EP8RXFB.jpg
 
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I can only say what we use in the house and it gets great reviews.

Take two boxes of Jiffe Corn Bread mix and make them according to the box directions but add a can of creamed corn. It's absolutely amazing the way the corn starches gel up and add a ton of moisture and texture to end result. I usually put it into five 2x6 mini loaf pans, but it works in just about any pan.
 
Well backing off the baking powder will make it not rise as much, be more dense, and make it seem dry....

Plus honestly, bake it for less time. Don't forget, baked goods will "rest" just like meat and finish the cooking process. The box RARELY has correct cook/bake times when buying consumer products. I would reccomend peeling a few minutes off of the bake time, and then cover with foil and let rest for at least 20 minutes.

And I brush mine with a butter/honey mixture after baking. It's great, and my customers agree. The corn addition mentioned above comes out good, too; and many people add some shredded cheddar.

Hope it helps :thumbup:
 
Ok, so I tried adding a half cup more milk and followed the advise of cutting back baking time and letting it sit, broiled for crust of course.

The result was a really moist and airy cornbread which is good but, It's more akin to a corn muffin than the dense hard cornbread I'm craving. I like my stuff with a mealy texture, I just don't want it so dang dry.

Keep a coming with the suggestions, I really hope Ethan chimes in soon.

Id really like to not use creamed corn and keep this as simple of a scratch dish as possible. I've seen many people love this trick but my next game plan is an extra egg. Thanks guys
 
swonut said:
I can only say what we use in the house and it gets great reviews.

Take two boxes of Jiffe Corn Bread mix and make them according to the box directions but add a can of creamed corn. It's absolutely amazing the way the corn starches gel up and add a ton of moisture and texture to end result. I usually put it into five 2x6 mini loaf pans, but it works in just about any pan.
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This for sure!!

WilliamCody said:
... and many people add some shredded cheddar.

Hope it helps :thumbup:
Click to expand...

And this!
Also, we add a small can of chopped green chilies or jalapeños, or chop fresh.
So good. awesome with chili

JD Miller said:
you forgot to add bacon
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Totally trying this
 
I enjoy cooking... so well aunt jemima is heresy haha I generally make it from scratch using a recipe in Es cooking book the "joy of cooking" or a number of other cookbooks that will go unnamed since this is the Becker forum...... I would post picture of the page but I think that's kinda wrong and E prob wouldn't appreciate it.... anyway pick up the joy of cooking and youll find the joy in cooking haha... good luck and nice knife

James W.
 
Too dry? Hmmm ...

Judging from the picture, the edges are blackened and have pulled away from the pan significantly.

In my experience, this skrinkage is due to lack of moisture and means I've over-cooked it and it will be dry. I usually pull it out when the edge just starts turning dark brown.

Try it again for only 20 minutes.
 
Soon as I read sugar in the recipe I said Johnny Cake, not corn bread. I find that using butter milk is better.
 
TravisH said:
Too dry? Hmmm ...

Judging from the picture, the edges are blackened and have pulled away from the pan significantly.

In my experience, this skrinkage is due to lack of moisture and means I've over-cooked it and it will be dry. I usually pull it out when the edge just starts turning dark brown.

Try it again for only 20 minutes.
Click to expand...

Yeah, all this and try some cast iron pre heated
I hadnt even really payed attention to the pic.
Ours isn't usually that dark on top either.
And it's stuck to the pan.
Not saying these things would make it taste bad, but it does appear a bit well done.
 
I know recipes differ but my 92 yr old Grandmother's has buttermilk, eggs, salt, corn meal mix, hot oil and no sugar. She always cooked it in a cast iron skillet. It doesn't get very thick like cake but it sure is good!
 
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